Combine the chickpea flour, semolina, lemon juice, oil, green chillies, sugar, turmeric powder and salt in a bowl. Add enough water to make a smooth and lump-free batter.

Just before steam cooking the batter, add the Eno fruit salt and mix.

Steam the batter for 15-20 minutes. (I greased one of the stainless steel containers that came with my pressure cooker and steamed the batter in my cooker without using the weight.)

While the batter’s cooking, get the sugar solution ready. Heat the oil in a small pan andadd the mustard seeds and asafoetida and let the seeds pop. Add the curry leaves and chopped green chillies and turn off the heat. Then add the lemon juice and sugar and mix.

Once the dhokla is ready (a toothpick inserted should come out clean when it’s done), poke a few holes all over the surface of it and pour the sugar solution all over the steamed cake while itis still warm.Cool for a bit, cut into wedges andgarnish with coriander leaves. Serve with somegreen chutneyand tamarind-date chutney.

Soma- it is such a healthy and tasty snack too, especially with all the chutneys. We have these for breakfast regularly now.:)Do your MIL & SIL make it from scratch?

Hema- I'm so glad my adai recipe worked well for you! Thank you for letting me know.:)

Laavanya- I still have a packet of the ready mix in my pantry. :DI'd been trying to make these instant ones properly for a reallllllllly long time and I'd even tried the recipe that was being followed by everyone in the blogosphere for a particular challenge- nothing worked! Daagh's recipe is fantastic and it is now my go-to recipe for dhoklas.:)

Sonia- You have been here before, but that's alright.:)Thank you for visiting again.

Hey Anon- I'm so happy that these proportions worked for you! I'd tried so many recipes (and with pathetic results too) before I finally found Daagh's recipe that works beautifully. Thank you for the feedback!

Post a Comment

Contact me at thebuddingcook (AT) gmail (DOT) com

LOOKING FOR SOMETHING?

The recipes you see here are ones that have worked for me in my kitchen and have been tailored to suit my palate. There is no guarantee that it would do the same for you. Please use my recipes merely as guidelines and feel free to adapt it to cater to your needs.